Study of physicochemical parameters and spontaneous fermentation during traditional production of munkoyo, an indigenous beverage produced in Democratic Republic of Congo

✍ Scribed by Roland Kibwega Foma; Jacqueline Destain; Paul Kapay Mobinzo; Kalenga Kayisu; Phillipe Thonart

• Book ID: 116486624
• Publisher: Elsevier Science
• Year: 2012
• Tongue: English
• Weight: 594 KB
• Volume: 25
• Category: Article
• ISSN: 0956-7135
• DOI: 10.1016/j.foodcont.2011.10.049